Grilled Vegetable Salad Capri-Style

This is a typical Italian way of preparing vegetables, but I first had it in a little restaurant called La Capannina on the Isle of Capri, and so I think of it as Capri-style. The vegetables listed here are merely guidelines—as always, the fresher and more seasonal, the better.
Mario Batali Italian Grill by Mario Batali; copyright © HarperCollins

Mario Batali Italian Grill; copyright (c) HarperCollins

Grilled Vegetable Salad Capri-Style

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    cup red wine vinegar 2 red bell peppers
    3 garlic cloves, minced 2 yellow bell peppers
    1 teaspoon dried oregano, crumbled 12 baby zucchini with flowers or 4 small zucchini
    1 teaspoon ground cumin 2 medium red onions
    1 teaspoon Colman's dry mustard 6 scallions
    1 teaspoon hot red pepper flakes 12 spears pencil asparagus
    cup extra-virgin olive oil Kosher salt
    Grated zest and juice of 1 orange 12 fresh basil leaves, cut into chiffonade (thin slivers)
    2 small Asian or Italian eggplant


    Prep: 5 min Total: 15 min (Quick)
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat a gas grill or prepare a fire in a charcoal grill.

    • 2

      In a small bowl, whisk together the vinegar, garlic, oregano, cumin, mustard, red pepper flakes, olive oil, and orange juice (reserve the zest for garnish). Set aside.

    • 3

      Cut the eggplant into ½-inch-thick slices. Cut the peppers into quarters and remove the cores and seeds. If using baby zucchini, cut them lengthwise in half. If using small zucchini, cut lengthwise into ¼-inch-thick slices (discard the first and last slice from each). Cut the onions into 6 or 8 wedges each. Trim the scallions. Snap off the tough bottom parts of the asparagus stalks.

    • 4

      Place the vegetables on two large baking sheets. Brush lightly with some of the red wine vinegar marinade and season lightly with salt. Place on the grill over medium-high to high heat (you will probably have to cook the vegetables in batches) and cook, turning once or twice, until tender and slightly charred on both sides: the eggplant will take about 8 to 10 minutes, the peppers 10 to 12 minutes, the zucchini 6 to 8 minutes, the onions and scallions 4 to 6 minutes, and the asparagus 5 to 7 minutes. Remove each vegetable from the grill as it is done and return to the baking sheets.

    • 5

      Cut the peppers crosswise in half. Arrange the vegetables decoratively on a large serving platter and drizzle with the remaining marinade. Sprinkle with the orange zest and basil. Serve warm or at room temperature.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving